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Steamed Brussels Sprouts with Orange Reduction

Recipes

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With everything that’s been going on, Peter and I haven’t cooked much lately. Paging through countless cookbooks for a new recipe or digging out a frozen item from the bottom of our cavernous chest freezer (seriously, it’s like excavating a T-rex skull during a sandstorm in there) feels more like a chore than ever. We’ve fallen back on old favorites: shrimp scampi, chicken noodle soup, and stir fries. And plenty of takeout from our favorite place.

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Of course, one cannot stay in one’s culinary bubble for too long (and is there a more awkward way to write that sentence?

no

).

Kitchen stagnation is the enemy of food appreciation. With this fact in mind, I pushed myself to make a new recipe for my latest open hours at Strawberry Fields.

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This salad is based on a recipe I found in the latest issue of Nutrition Action Healthletter (which I recommend if you’re looking for interesting and unbiased nutrition news). Sauteed red onion and orange zest add gorgeous color to this simple Brussels sprouts salad. Try it as a light and healthy side dish.

Perhaps this salad will kick kitchen stagnation to the … garbage disposal.

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Steamed Brussels Sprouts with Orange Reduction

  Prep Time: 15 minutes

  Cook Time: 10 minutes

  Keywords: side salad vegan orange Brussels sprouts

Ingredients (4 servings)

  • 1 lb. Brussels sprouts, trimmed and thinly sliced
  • 1/2 cup orange juice
  • 1 1/2 tablespoons canola oil
  • 1 large red onion, peeled, quartered and thinly sliced
  • 1 1/2 teaspoons orange zest
  • Salt and pepper

Instructions

Steam Brussels sprouts until they are tender but still bright green, about 3 to 4 minutes; don’t overcook. In a small saucepan over medium-low heat, simmer orange juice until reduced to 2 tablespoons. Remove from heat and set aside.

Heat oil in medium saute pan over medium heat and saute onions until tender, about 2 to 3 minutes. Toss with Brussels sprouts, orange reduction, and orange zest. Add salt and pepper to taste. Serve warm or at room temperature.

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P.S.

sprouts

The samples never look as nice in the store as they do at home. Imagine offering a sample cup of this salad to a passing kid. You know how kids are more likely to tell you what they think about something’s appearance, even if it’s just “ewwwwwwww!”? Exactly.

9 Comments

  1. I’m not usually a fan of Brussels sprouts, but this looks absolutely delicious! Also, why does the ‘b’ in brussels have to be capitalized? Life is so full of mysteries 😉

    1. According to my exhaustive (not very) Internet search, the name originates from when the sprouts were cultivated in Belgium. I can’t verify that story’s authenticity, however! 😛

  2. I love Brussels sprouts, and this sounds delicious! I once made a salad with raw thinly sliced Brussels sprouts that marinated for a while, and it was very good (should make it again!). But steaming them sounds delicious, too. I’ll have to try it.

    1. Mmm, I want to try a salad like that 🙂

  3. Gorgeous Jessie! I’m feeling you with food stagnation. We’ve had quesadillas three times in one week! This brussels dish looks lovely. I just bought a stalk at Whole Fodos so I’ll be making this soon!

  4. The best way to push yourself out of kitchen stagnation is definitely to make something new! I’m loving that orange reduction. I could probably drink it. Or bathe in it. Or both.

    Sending hugs to you and Peter!!

  5. Sounds wonderful. I love Nutrition Action. I literally always cut out at least one of their recipes (they only have three in each issue but I always find at least one I love!). They are simple too, which is always a good thing.

  6. Steamed brussel sprouts and orange reduction… beautiful flavors! I had roasted brussel sprouts, and I like the idea of steaming brussel sprouts. A perfect side dish with anything else! Have a wonderful weekend! Have a lovely week!

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